Parsnip Cakes with Crispy Bacon and Cheese Sauce

1 pound [450 g] parsnips, peeled, cored, cooked in water or stock until tender, and mashed
2 tablespoons [30 mL] flour
1⁄2 teaspoon [3 mL] baking powder
1⁄4 teaspoon [1 mL] garlic powder
Salt and black pepper to taste
Pinch of ground mace
1 tablespoon [15 mL] unsalted butter, melted

11⁄2 cups [360 mL] half-and-half
1 slice onion
1 garlic clove, bruised
1 small carrot, sliced
3 peppercorns, cracked
2 sprigs of parsley
2 sprigs of thyme
Light roux of 2 tablespoons [30 mL] butter cooked with 2 tablespoons [30 mL] flour
1⁄2 cup [120 mL] grated Cheshire or cheddar cheese 1⁄4 teaspoon [1 mL] dry mustard mixed with 1 tablespoon [15 mL] of sauce to form a slurry

Combine all of the parsnip cake ingredients and mix well. Form into 8 cakes about 1⁄2 inch [1 cm] thick. Reserve, covered and refrigerated, until ready to cook. (The parsnip cakes can be made several hours in advance.)

Combine the half-and-half, onion, garlic, carrot, peppercorns, parsley, and thyme in a saucepan and bring to a boil. Reduce the heat and simmer for 3 minutes. Turn off heat and allow to steep for 10 minutes.
Strain the milk mixture, discarding the solids, and reheat to a simmer. Stir in enough of the roux over medium heat to produce a smooth, slightly thickened sauce. Stir in the cheese and mustard slurry, mixing thoroughly. Keep warm (do not boil) until service.

Heat the butter or oil in a wide, nonstick skillet. Dip the parsnip cakes in the beaten egg, then coat with breadcrumbs.
Saute the cakes over medium heat until golden brown on both sides. Drain on paper towels and keep warm until service.
Place one parsnip cake on a small pool of sauce. Top with a half slice of crisp bacon. Garnish with chopped watercress.